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Swaledale
Creative Commons/Kaly99

Swaledale

Swaledale cheese comes from the market town of Richmond located in North Yorkshire, England. It is believed that the process of cheese making was first introduced to the small farmers in Swaledale in the 11th century by Cistercian monks who arrived from Normandy and thus the Swaledale cheese was introduced to the world.

Produced with cow's pasteurized milk, this creamy and moist cheese with a light open texture and slightly acidic taste is suitable for vegetarians. It can be enjoyed throughout the year since cows milk never go out of stock.

Swaledale tastes the best if eaten when it is between 4 and 6 weeks old. Moreover, it proves to be a fantastic cooking cheese for preparing French cheese stews Tartiflette au Reblochon.

  • Made from cow's or sheep's milk
  • Country of origin: England
  • Region: Swaledale, North Yorkshire
  • Type: medium firm, brined
  • Fat content: 48%
  • Texture: firm
  • Rind: waxed
  • Color: yellow

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Top photos from Twitter

May 29, 2013
Cotherstone, keverigg, eden pearl, tovey and Blue swaledale cheese @LinthwaiteHotel complete with map pic.twitter.com/4TRv8k7E4h
May 24, 2013
Look at that gorgeous smoked ham, Swaledale ewe's cheese and asparagus! @KERB_ #gherkin pic.twitter.com/KqDqhaDJv3
Mar 21, 2013
Now that's finished it's time to network and grab some Swaledale cheese! #y13 pic.twitter.com/7dwusllAc9
Feb 14, 2013
Slow roast tomato, olive & swaledale goats cheese tart pic.twitter.com/K54n2aTr
 
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